Monday, July 25, 2011

I like to call this dish "food that deserves stretchy pants." I dare you to put your fork down before your plate is wiped clean. Once inhaled, all you can think is the couch looks amaaazing and stretchy pants would be awesome. Occasionally, everyone deserves a comfort dish and this is definitely on my top 10.

Boursin grits, andouille sausage, and spicy shrimp all soaked in a cajun-style roux. I even take the dish a step further and sear the grit cakes so a nice crunch is added. If you don't feel like waiting for the grits to set for a few hours, the traditional hot-off-the-stove version is perfectly delicious.

While this is a southern dish, even non-southerners will fall in love and will most likely appreciate the experience of new ingredients. It is always a pleasure to introduce someone to andouille sausage and the life changing side dish...grits. Grits in any form are delicious, not to mention those covered in cheese.

Yes, even in this extreme heat a great comfort dish is necessary.

Shrimp and Grits

Adapted recipe from Emeril

1 c. Stone ground grits

4 c. Water

1 pkg. Boursin cheese

1 Lb. Andouille sausage

1 Lb. Shrimp, peeled and de-veined

1 Green bell pepper, chopped

1 lg Onion, chopped

2 3/4 c. Chicken broth

3 Tbl. butter

3 Tbl. Flour

1/4 c. Cream

1 bunch Green onions, chopped

1 tsp. Cayenne pepper

salt/pepper

Boil water in a medium saucepan and season with salt. Add grits and cover during cooking for approx. 20 minutes, stirring occasionally. Once grits are soft and without any hard bite, turn off heat. Add boursin cheese and stir to combine. Grease a 9 x9 pan and pour in grits. Let grits set in the refrigerator for a few hours or overnight.

Meanwhile, in a very large skillet, melt butter over medium heat. Add in flour and stir constantly till roux turns a peanut butter color. Add in onions and bell peppers. Cook till slightly wilted. In a bowl, toss shrimp with 1 tsp. cayenne pepper and a dash of salt. Add sausage and shrimp into skillet. Cook for 3-4 minutes. Shrimp do not need to be completely pink since they will continue to cook in broth. Add in chicken broth, stir to combine the roux into the liquid. Simmer for 10 min or until liquid becomes slightly thickened. Taste for flavoring, adding for cayenne for heat if needed. Turn off heat and add cream. Stir to combine.

Add a tablespoon of olive oil in a skillet over medium-high heat. Slice set grits into triangles. Once the skillet is hot, place 2 triangles in the oil. Sear for a few minutes or until golden brown. Turn over for a nice sear on the other side. Continue searing grits with olive oil till all are golden.

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Everyone always asks about the recipe photos. Where did we get the pictures from, who took them, etc. Well, we took them and edited them all; therefore, we also own them. Please do not use without our permission! We will happy to share if you just ask.. a nice "please" should do it :)